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paharo45

Active member
I am an Armenian-American but I have a lot of Greek friends and I currently work at a Greek restaurant. I don't know how to cook the traditional Greek foods so I am really just waiting tables, but I am fascinated by the cuisine and want to work in the kitchen. I thought maybe if I studies Greek cooking on my own I would have a greater chance of joining the kitchen staff. It is my dream to be a chef, and this seems like a great place to start.

So, I thought I'd make a list of dishes to learn how to cook. Chime in if you think I missed anything:

- Tiropita (cheese pita)
- Spanakopita (spinach pita)
- Greek style rice pilaf
- Kapama (I just saw a recipe in another thread!)
- Greek lentil soup
- Stuffed grape leaves (I can make the Armenian version so I might start with this - it's a matter of getting the Greek flavors)
- Egg and Lemon soup
- Baklava and other Greek desserts - (I can make the Armenian version, I just need to get a handle on the Greek flavors - maybe using honey in the syrup instead of just sugar and water?)

What else do you guys think I should make?
 
Hmmmm... it looks like you need to add Pastitsio and Moussaka to the list! They're both classic dishes. They're a bit involved with a lot of steps, but totally doable.
 
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Hmmmm... it looks like you need to add Pastitsio and Moussaka to the list! They're both classic dishes. They're a bit involved with a lot of steps, but totally doable.
Thank you! I looked at a pastitsio recipe recently and it doesn't look bad. Though, it looks like the sauce that goes on the top could be tricky.
 

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?
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